Plum Pudding

Ingredients

• three-quarters of a pound of picked and finely-chopped suet
• three-quarters of a pound of stoned raisins
• three-quarters of a pound of well-washed and picked currants
• one-quarter of a pound of candied orange peel and citron
• three-quarters of a pound of powdered sugar
• three-quarters of a pound of bread crumbs
• two peeled russet apples
• the grated peel of a lemon
• three pounded cloves
• a pinch of salt
• six eggs
• one-half gill of rum

Method

1. 1

   Mix all ingredients thoroughly in a basin.

2. 2

   Butter a pudding mold, fill it with the mixture, and tie a cloth over the top.

3. 3

   Boil for four hours, replenishing the pot with boiling water.

4. 4

   Turn out onto a hot dish, sprinkle with sugar, pour in warm rum, and light it when serving.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.

PLUM PUDDING. BY MES. ELLIOTT B. COUES. (Wife of the distinguished Scientist and Theosoph.) i>HEEE-QUAETEES of a pound of picked and finely-chopped suet; three-quarters of a pound of stoned raisins ; three-quarters of a pound of well- washed and picked currants; one- quarter of a pound of candied orange peel and citron, cut in small slices ; three-quarters of a pound of powdered sugar; three-quarters of a pound of bread crumbs ; two peeled russet apples, cut in small slices ; the grated peel of a lemon. Mix the whole thoroughly in a basin, with three pounded cloves, a pinch of salt, six eggs (one at a time), one-half gill of rum

Cook this with the app: pantry check, scaling, and the assistant.